Belgian Brussels Waffles
These classic Belgian Brussels waffles are light, airy, and crisp, perfect for a sweet snack or breakfast. Made with a yeast-leavened batter, they offer a delightful texture that holds up well to various toppings. Enjoy them plain or with your favorite fruit and cream.
An original recipe by Forkin
- Total time
- 1 hr 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 480 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gall-purpose flour
- 7 gactive dry yeast
- 20 ggranulated sugar
- 2 gsalt
- 250 mlmilk, lukewarm
- 80 gunsalted butter, melted
- 2 pcsegg, separated
- 5 mlvanilla extract
garnish
- 1 tbsppowdered sugar(optional)
Equipment
waffle iron · plastic wrap · large bowl · spatula · whisk
The method
Step by step
- 1
In a large bowl, whisk together the all-purpose flour, active dry yeast, granulated sugar, and salt.
About 1 min
- 2
Gradually add the lukewarm milk to the dry ingredients, stirring until a smooth batter forms.
About 2 min
- 3
Stir in the melted unsalted butter, egg yolks, and vanilla extract until well combined.
About 2 min
Cook’s note: Ensure the melted butter is not too hot before adding to prevent cooking the egg yolks.
- 4
Cover the bowl with plastic wrap or a clean kitchen towel and let the batter rest in a warm place for 1 hour, or until it has doubled in size.
About 1 hr
Cook’s note: A slightly warm oven (turned off) or a sunny spot on your counter works well for rising.
- 5
While the batter rests, in a separate clean bowl, beat the egg whites until stiff peaks form.
About 5 min
Cook’s note: Ensure your bowl and whisk are completely clean and fat-free for best results with egg whites.
- 6
Gently fold the beaten egg whites into the risen batter until just combined, being careful not to deflate the air.
About 3 min
Cook’s note: Folding slowly in two additions helps maintain the airy texture.
- 7
Preheat your waffle iron according to the manufacturer's instructions.
About 5 min
- 8
Lightly grease the waffle iron plates with butter or cooking spray if needed.
- 9
Pour or ladle a portion of the batter onto the hot waffle iron, filling about two-thirds of the grid.
Cook’s note: Do not overfill, as the batter will expand during cooking.
- 10
Close the waffle iron and cook for 3-5 minutes, or until the waffles are golden brown and crisp.
About 4 min
Cook’s note: Cooking time may vary depending on your waffle iron model.
- 11
Carefully remove the cooked waffle from the iron and repeat with the remaining batter.
Cook’s note: Keep cooked waffles warm in a low oven (around 100°C) while you finish cooking the rest.
- 12
Serve immediately, optionally dusted with powdered sugar.
Cook’s note: These waffles are delicious with fresh fruit, whipped cream, or chocolate sauce.
Per serving
Nutrition
- Calories
- 479.9kcal
- Protein
- 12.6g
- Carbs
- 60.6g
- Fat
- 20.4g
- Fibre
- 2.2g
- Sugar
- 12.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover waffles in an airtight container at room temperature.
Reheat in a toaster or oven until crisp.
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